which grape to choose?

[h_t]

Hi all,

Newbie here

I made wine before, but always by 'old' methods - wild yeast etc.
This time I am going to use cultured yeast and SO2 and pectic enzyme.
I have hydrometer.
I can't test TA and PH.

Please help me chose grapes for my next batch. I like medium to full body wines, but more importantly is there a grape on that list that is 'easier'? more likely to produce better results with minimum chemistry?

I am in ON, Canada and I visited local supplier. They have
grapes from Lodi California:
Grenache
Sangiovese
Ruby Cabernet
Merlot
Carignane
Zinfandel

I like Zin and Merlot, I think.

I might make 2 batches. 5 gal each.
I figure I need 4 lugs for 10 gal?
4 lugs=144 lbs=>14.4 gal must=>9-10 gal wine?

Thanks

 

[JohnT]

Hi all,

Newbie here

I made wine before, but always by 'old' methods - wild yeast etc.
This time I am going to use cultured yeast and SO2 and pectic enzyme.
I have hydrometer.
I can't test TA and PH.

Please help me chose grapes for my next batch. I like medium to full body wines, but more importantly is there a grape on that list that is 'easier'? more likely to produce better results with minimum chemistry?

I am in ON, Canada and I visited local supplier. They have
grapes from Lodi California:
Grenache
Sangiovese
Ruby Cabernet
Merlot
Carignane
Zinfandel

I like Zin and Merlot, I think.

I might make 2 batches. 5 gal each.
I figure I need 4 lugs for 10 gal?
4 lugs=144 lbs=>14.4 gal must=>9-10 gal wine?

Thanks

You really should at least get an acid test kit to measure your TA. They are cheap (under $10) and easy to use. It even gives instructions on how to make adjustments...

Of the grapes you list, I would go with the merlot, ruby cab, or sangio. make sure to add yeast nutrient.